Can I Tell You About My Go-To Soup?

So, the first time I made this easy chicken and rice soup, it was actually because my kitchen was a mess and I needed something warm (also, maybe I was hiding from the laundry). This is the kind of soup my mum would throw together when we all had the sniffles. I swear the smell alone could kick a cold out the front door! On a rainy Tuesday, when everything else feels like a colossal effort, this is the recipe I reach for. Plus, I’m convinced it makes my tiny kitchen feel more like a proper home. Not joking, I once ate the whole pot in two days flat (oops).

Why You’ll Love Making This (Same Reason I Do)

I make this when I’m bone-tired, because it’s mostly chopping, tossing, and a bit of lazy stirring. My family goes wild for this soup, probably because it tastes like a cosy blanket in a bowl (my kids even ask for seconds, which is practically unheard of with anything green). And if you’ve ever been totally hangry but short on time, you’ll appreciate how unfussy this recipe is—I’ve been there, elbow-deep in the fridge at 5:30pm, and this was the answer. Only downside: sometimes I forget how good it is, which means I don’t make it as often as I should. Silly, right?

What You’ll Need—But Don’t Stress Over the Details

2 cooked chicken breasts, shredded or chopped (I sometimes just grab a rotisserie chicken from the shops when I’m pressed for time—works like a charm!)
1 large carrot, diced (although once, I swapped it for a handful of frozen peas; no one complained)
1 celery stalk, chopped (my grandmother always insisted on organic, but honestly any will do)
1 onion, finely diced (red or white, use what you have—I’ve even used shallots in a pinch)
3 cloves of garlic, minced—or use a big spoonful from that jarred stuff (no judgment, I’m guilty too!)
1 cup uncooked rice (I like long-grain, but basmati or even brown rice if you’re feeling virtuous)
7 cups chicken stock (homemade if you’re a superstar; store-bought if you’re like me on most days)
Salt and pepper, to taste (I usually go heavy on the pepper—personal preference)
Fresh parsley, roughly chopped (optional, but pretty)
Juice of half a lemon (optional, but adds a zing that wakes things up—trust me)

How I Actually Make It (Not Fancy, Just Honest)

Get a big pot (the taller the better, but any will do). Drizzle in a smidge of oil and heat it gently.
Toss in the onion, carrot, celery, and a bit of salt. Stir around until things start to soften (5-ish minutes, sometimes longer if I get distracted).
Add garlic, but don’t burn it—trust me, burned garlic is the definition of kitchen regret. Give it about 30 seconds until it smells fantastic.
Pour in the chicken stock. This is usually where I spill a little on the counter, so maybe have a towel handy?
Chuck in the rice and bring everything to a gentle simmer. Cover partially and let it go for 15-18 minutes, stirring every now and then so the rice doesn’t glue itself to the bottom. If the soup looks a little thick, splash in more water or stock.
Stir in the shredded chicken. (This is where I usually sneak a taste; shhh, don’t tell my kids.) Warm through for another 5 minutes or so. Add loads of pepper—unless you hate pepper, in which case, forget I said anything.
Finally, squeeze in the lemon juice and add a handful of chopped parsley if you’re feeling fancy. Ladle into bowls and let the warmth cheer you up!

Notes from My Very Human Experience

If you use brown rice, give yourself more time—it can take ages (and I’ve definitely undercooked it once… crunchy soup is not a winner)
I did try making a super-healthy version with quinoa once; honestly, it wasn’t my cup of tea, but maybe you’re braver than me?
If it looks way too thick after sitting—just add more broth. No biggie.
On second thought, don’t skip the lemon unless you really hate it. It’s that little lift you didn’t know you needed.

If You’re Feeling Adventurous: Variations I’ve Actually Tried

Add a little grated ginger with the garlic for a cold-busting kick (not everyone’s jam, but it works for me when it’s freezing out)
Sometimes I throw in a handful of baby spinach at the end. My oldest spotted it once and tried to pick it out, but mostly, it melts right in.
I once tried subbing orzo for rice—kind of worked, though it went a bit gloopy after reheating. Just FYI.
Parmesan on top? Some people swear by it. I still can’t decide if that’s genius or odd, but try it and let me know!

What If I Don’t Have a Soup Pot?

Honestly, I’ve made this in a big frying pan when my soup pot was MIA (probably dirty in the sink again). The secret is to go slow and don’t fill it to the brim. A Dutch oven is lovely if you have one, but no shame if you don’t. I even used a rice cooker once, but that was a bit of a faff.

How I (Try To) Store It—But Good Luck

If, by some miracle, there’s soup leftover, I just pop it in an airtight container and chuck it in the fridge. It thickens overnight—probably from the rice soaking up all the goodness—so you can thin it with a splash of water when you reheat it. Technically, it’ll keep 3-4 days, but honestly, in my house it never lasts more than a day!

How We Actually Eat It (Serving Suggestions, a.k.a. excuses to eat bread)

We tend to go heavy on the buttered bread—thick slices, because who’s counting? Occasionally, I’ll add a dollop of Greek yogurt or (controversially) a swirl of hot sauce. My middle kid swears by crumbling a handful of crackers on top, which is probably not traditional but makes him happy.

Lessons I Learned the Hard Way (Pro Tips)

Don’t be tempted to ramp up the heat and rush the rice. I once tried that and wound up with crunchy bits floating around (not good). Low and gentle wins here.
Taste and adjust salt at the very end—I’ve over-salted before because my stock was already salty and it sneaked up on me. Whoops.
If the pot is scorching on the bottom, stop and give it a solid stir. Trust your instincts.

Questions I Actually Get About This Soup

Can I freeze this soup? You bet, though the rice can get a bit mushy once defrosted. It’s still good, just not quite the same.
What if I only have uncooked chicken? No worries—cut it small and throw it in when you add the stock, let it cook through with the rice. Works fine.
Can I skip the celery? For sure, I sometimes do when I’ve run out. Adds a bit of background flavor, but honestly, no one’s ever noticed when it’s gone.
Do I have to use fresh parsley? Nah, dried works in a pinch, but use sparingly—dried can be bossy.
How spicy is this? Not at all, but you could jazz it up with some chili flakes or hot sauce if you’re feeling bold.
Why does my soup go so thick? It’s the rice! Just add more stock or hot water when reheating—it’s always fixable.
Can I make this vegetarian? Just swap in veggie broth and leave out the chicken, maybe bump up the veggies a bit. Actually, I think mushrooms give a nice meaty vibe here.

And finally, if you’re like me and tend to wander off mid-recipe, just remember: soup’s forgiving. It’s practically designed for folks who get distracted by the telly or a good chat. Enjoy—and tell me if you discover any strange but wonderful combos, because I’m always keen to mess about with my own so-called “best” recipe.

Easy Chicken and Rice Soup for Cozy Nights In